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in 2016 I made a Zin blend... 70% Zin... 20% Muscat and 10% Alicante... and if I place several different wines on the table at a party, everyone goes for the Zin blend after tasting them... This years recipe is kind of a reverse on the Zin blend. with Muscat being the majority ...

My plan is to co-ferment all the gapes together with skin. Addition of Alicanti is mostly for color but I am sure it will contribute a layer of flavor as well. Additional thought is to add 10% Alicanti and 10% Zin.

Is that fig trees I see. what do you do with them in the winter?

Question.. What would be a better approach... fermenting the muscat on the skin? or NOT?

Just to clarify... I am not using Juice... This will be all grapes that I crush and press after open fermentation.

I found an old recipe for a muscat base wine. Looks like a very simple blend. 90% Muscat and 10% Alicante. I would assume it will be a dry Rose wine when done. Has anyone make a Muscat grape base wine.. will it ferment to a dry wine? Thanks, Igor

I agree with Donatelo,,, Waiting

I actually found a similar recipe to your and will be making it this fall... however it uses 90% Muscato and 10% Alicante. Several that I made are... a Classic Bordeaux: 60% Cab. S.. 20% Cab Franc and 20% Merlot ... an other favorite is 70% Zin, 20% Muscato and 10% Alicante... And as mentioned...

Hello, My name is Igor. Started making wine a few years ago after purchasing all the equipment from a friend.. His father made wine all of his life here in US and back in Portugal but is now in his 90's and no one in the family followed the tradition. All the wine I have made is old school way...